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Roasted Carrots with Blood Orange and Rosemary

Scott Phillips

Servings: 4

Roasting slender carrots whole gives this easy side dish a dressy feel (as does using blood oranges, but regular ones work too). Serve with lamb chops or roast duck.


  • 1-1/2 lb. slender carrots, peeled and trimmed, leaving an inch of greens at the top if possible
  • 3 Tbs. extra-virgin olive oil
  • 1 tsp. Dijon mustard
  • 1 medium blood orange or regular orange; zest finely grated and juice squeezed
  • Kosher salt and freshly ground black pepper
  • 1/2 Tbs. fresh rosemary leaves
  • 1 Tbs. pure maple syrup

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 90
  • Fat (g): 11
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 430
  • Carbohydrates (g): 26
  • Fiber (g): 6
  • Protein (g): 2


  • Heat the oven to 425°F.
  • Arrange the carrots in a single layer on a foil-lined rimmed baking sheet. In a small bowl, whisk together the olive oil, mustard, and orange zest. Pour over the carrots and toss to coat. Season generously with salt and pepper.
  • Pour the orange juice around the carrots. Top with the rosemary. Cover tightly with foil and roast until the carrots are nearly tender, 15 to 20 minutes. Uncover, drizzle with the maple syrup, and roast, uncovered, until tender and beginning to brown, 15 to 20 minutes more. Gently toss, season to taste with salt, and serve.


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